"Recipes from the Chef's Kitchen"

The Curious Grape

4056 Campbell Ave.
Arlington, Va. (In Shirlington)
703-671-8700

Suzanne McGrath - President

Ingredients:
1)   1 Garlic Clove - halved crosswise
2)   1 ½ Cups of dry white wine (preferably, Muscadet)
3)   1 tbs. Cornstarch
4)   2 tsp. Kirsch (found at local ABC stores)
5)   ½ lb. Emmental cheese, coarsely grated (2 Cups)
6)   ½ lb. Swiss Gruyere or French Raclette or Comte - Coarsely grated (2 Cups)
7)   Accompaniment: Cubed French bread

Preparation:
1)   Rub insides of 4-quart heavy pot with cut sides of garlic, then discard.
2)   Add wine to pot and bring to simmer over moderate heat.
3)   Stir together cornstarch and kirsch in cup.
4)   Gradually add cheese to pot and cook, stirring constantly in a zigzag
       pattern, until cheese is melted and creamy.
5)   Stir cornstarch mixture again and stir into fondue.
6)   Bring fondue to a simmer and cook, stirring until thickened, 5-8
       minutes.
7)   Transfer to fondue pot set over a flame and serve with bread for dipping.

Ingredients:
1)   4 tsp. Cornstarch
2)   1 tbs. Fresh Lemon Juice
3)   1 ¼ Cups of dry (brut) Champagne (preferably, Cristalino)
4)   1 Large Shallot - Chopped
5)   2 Cups Gruyere, Raclette, or Comte - coarsely grated
6)   1 1/3 Cup of Emmental coarsely grated
7)   ½ Cup diced rindless Camembert cheese
8)   Generous pinch of ground nutmeg
9)   Pinch of ground White Pepper
10) Accompaniment: 1 baguette of French Bread - cubed

Preparation:
1)   Stir cornstarch and lemon juice in small bowl until cornstarch
       dissolves; set aside.
2)   Combine Champagne and shallot in fondue pot or heavy saucepan;
       simmer over medium heat 2 minutes.
3)   Remove pot from heat.
4)   Add all cheese and stir to combine.
5)   Stir in cornstarch mixture.
6)   Return fondue pot to medium heat and stir until cheeses are melted
       and smooth and fondue thickens and boils, about 12 minutes.
7)   Season fondue with nutmeg and white pepper.
8)   Serve with bread cubes.

Say "wine and cheese and most people say:  "Of course, what a natural pairing!"
Not so fast!  While some combinations are wonderful, others are very uncomplementary.
So how to make head or tail?  Well, a helpful way to look at it is to match certain styles
of cheese with particular types of wines.  An abbreviated listing of cheese styles and
the types of wines with which they often find good matches is listed below.

Cheese Style Examples of wines to try...

            Cheese Style                                                 Examples                                                Wines to Try

Fresh, soft, unaged cheeses	Fresh MozzarellaFresh, unaged goat cheesesFresh Ricotta	Fresh, mild whites without too much acidity (e.g. Pinot Grigio or Muscadet)With goat cheeses:  light, fresh whites with more acidity (Sauvignon Blanc is a classic; Chenin Blanc also works well)
Soft-ripened or aged cheeses (i.e. they get softer rather than firmer as they ripen, ending up actually runny)	Brie, Camembert, Pont L'Eveque, as well as double and triple cream cheeses like Explorateur and St. Andre	Sparkling wines work well because the effervescence cuts through the richness; or try a buttery Chardonnay or Viognier to complement richness with richness; also work with medium-bodied reds like Merlot and Cabernet Sauvignon
Washed rind cheeses (soft cheeses like Brie, the rinds of which are washed with wine, beer, or some other liquid while aging, resulting in a stronger flavor	Epoisses from Burgundy, Munster from Alsace	White Burgundy or other rich Chardonnay works well; Riesling and fruity Alsatian whites like Gewurztraminer complement the spiciness of the cheese
Semi-soft cheeses	Monterey Jack, Havarti, Finnish Lappi, Fontina d'Aosta	Mild, smooth whites like Chardonnay and Pinot Blanc, as well as soft, fruity reds like Barbera or Dolcetto
Firm Cheeses	Cheddar, Aged Gouda	All kinds of light to medium-bodied reds, from Barbera and Beaujolais to Syrah, Merlot, and lighter Zinfandels
Hard Cheeses (i.e. hard enough to grate)	Asiago, Parmesan, Aged Jack, Pecorino Toscano or Romano	These cheeses really sing with full-bodied, assertive reds like Syrah, Shiraz, Barolo, and Barbaresco
Blues	Roquefort, Maytag Blue, Stilton, Shropshire Blue, Cashel Blue	Sweet wines work best because the sweetness cuts the extreme saltiness of these cheeses.  Try everything from Port to Vin Santo, Cream Sherry, and Sauternes-type wines.

Good Eating!!!

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